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Pork ribs slow-simmered in a peppery garlic broth β a Singaporean breakfast staple.
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Said to have originated as a nourishing meal for Hokkien and Teochew immigrant laborers. Traditionally loaded with Chinese herbal medicine, though a home version built on pepper and garlic alone captures much of its warming character. Despite the name, no tea goes into the dish itself β it's thought to come from the tradition of drinking strong tea alongside it.
Blanch the spare ribs briefly in boiling water to remove impurities.
Peel the garlic cloves but keep them whole.
Combine the ribs, garlic, black pepper, star anise, and 1.2L water in a pot, and bring to a boil.
Skim off any scum and simmer over low heat for about 1 hour until the meat is falling-off-the-bone tender.
Add the soy sauce and simmer for another 10 minutes.
Season with salt to finish.